Fridge Friend Recipes
Colourful Orange Pepper, Greek Yoghurt and Mozzarella Frittata recipe
A fluffy, oven-finished frittata packed with sweet orange pepper, creamy Greek yoghurt and molten mozzarella. It makes a vibrant brunch, light lunch or easy supper.
30 min · Easy · Italian Jump to method
Ingredients
- 4 Eggs
- 1 Orange Pepper
- 80g Greek Yoghurt
- 100g Mozzarella Cheese
- 15g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 337 kcal |
| Protein | 23.5 g |
| Carbohydrates | 4.8 g |
| Fat | 24.7 g |
| Saturated fat | 11.8 g |
| Fibre | 0.9 g |
| Sugar | 3.9 g |
| Sodium | 385 mg |
Why this works
A protein-rich, low-carbohydrate frittata that is satisfying and nutrient-dense, but relatively high in saturated fat and energy due to the cheese, eggs and butter.
High-quality protein. Eggs, Greek yoghurt and mozzarella provide around 24g protein per serving, supporting satiety and muscle maintenance.
Calcium and B12. Mozzarella and Greek yoghurt contribute calcium for bone health, while eggs and dairy also provide vitamin B12.
Vitamin C and carotenoids. Orange pepper adds vitamin C and antioxidant carotenoids, helping boost the meal’s micronutrient content.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and place a small ovenproof frying pan over a medium heat.
Let the pan heat fully before the butter goes in; it should sizzle gently, not brown at once, so the frittata base does not catch.
- Melt the butter in the pan, then add the orange pepper and cook for 4-5 minutes until softened and lightly caramelised.
Keep the pepper moving in the butter and watch for the pieces to take on soft edges and a few darker spots rather than collapsing into a mush.
- In a bowl, whisk the eggs with the Greek yoghurt until smooth, then season if you wish with salt and black pepper.
Whisk until the mixture looks completely uniform and slightly frothy, with no streaks of yoghurt left, as this helps the custard bake evenly.
- Stir in half of the mozzarella cheese, then pour the egg mixture over the softened pepper in the pan.
Aim for the pepper to be spread in an even layer before adding the eggs, so the filling is distributed right through the frittata instead of sinking to one side.
- Cook gently for 2-3 minutes until the edges begin to set, then scatter over the remaining mozzarella.
Keep the heat low enough that only small bubbles form at the edge; if the centre starts to colour, the eggs will seize too quickly in the pan.
- Transfer the pan to the oven and bake for 8-10 minutes until puffed up, golden and just set in the middle.
Use the oven shelf in the middle rather than too high up, and stop when the centre still has a slight wobble as it will finish setting from the residual heat.
- Leave to stand for 2 minutes, then slice and serve warm.
Allow the frittata to rest in the pan so the slices hold together cleanly; cutting too soon can make the centre runny and the cheese spill out.
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